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Panjeeri in a bowl.

Panjeeri Recipe

Panjeeri is a traditional cold weather snack made by roasting a mixture of whole wheat flour (atta) and semolina in pure ghee. A variety of nuts, seeds, and spices are added along with powdered jaggery to give this panjeeri recipe a very unique nutty and sweet taste.
Course Snack
Cuisine Indian
Keyword panjeeri
Prep Time 0 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 7 cups
Calories 687kcal


  • Heavy stainless steel karahi or wok
  • Slotted spoon
  • Mortar and pestle OR Food processor
  • Large bowl


  • 1 cup ghee approx.
  • 2 cups whole wheat flour atta
  • ½ cup semolina sooji
  • ½ cup cashews raw, unsalted
  • ½ cup almonds raw, unsalted
  • ½ cup coconut flakes
  • ¼ cup melon seeds charmagaz
  • ¼ cup edible gum gond
  • 1 cup fox nuts phool makhane
  • ½ tsp ginger powder
  • 1 tsp cardamom powder
  • 1 ¼ cup jaggery powder


  • Take ½ cup ghee in a karahi (wok) and heat it gently on low-medium heat. Add two cups whole wheat flour (atta) and stir it continuously with a spoon. Keep stirring it in a to and fro motion until the flour turns brown (25 minutes). Transfer the flour to a big bowl and wipe off the karahi with some kitchen paper so that it is ready for the next ingredient. 
  • Add one tablespoon ghee to the karahi and heat it on low-medium heat. Add the semolina and stir it gently and continuously with a spoon until it is golden brown in color (10 minutes). Transfer the roasted semolina to the same bowl as above. Wipe off the excess semolina grains and oil from the karahi.
  • Roast the cashews in ½ teaspoon ghee until golden brown (1 minute) and keep aside.
  • Roast the almonds in ½ teaspoon ghee until golden brown (1 minute) and keep aside.
  • Roast the coconut flakes in ½ teaspoon ghee until golden brown (30 seconds) and keep aside.
  • Roast the melon seeds in ½ teaspoon ghee until golden brown (30 seconds) and keep aside.
  • Roast the edible gum crystals in ½ teaspoon ghee until they puff up and turn white (30 seconds) and keep aside.
  • Roast the fox nuts in 1 tablespoon ghee until golden brown (2 minutes)and keep aside.
  • Put the cashews, almonds, coconut flakes, edible gum, and fox nuts in a mortar and pestle and crush them into small pieces. Or use a food processor to pulse the ingredients into rough bits. Add these crushed nuts to the big bowl.
  • Tip in the melon seeds, powdered jaggery, cardamom and ginger powders to the bowl. Take a large spoon and combine all the ingredients until well mixed. Your panjeeri is now ready to be eaten.


  1. Use good quality whole wheat flour, the same flour (atta) that you use to make roti or Indian flatbread. Some good options are Pilsbury Chakki Fresh Atta and Aashirwad Atta.
  2. Do NOT use cooking oil in place of ghee to make panjeeri. However, you can substitute coconut oil for ghee if you want to make a vegan panjeeri.
  3. While roasting the ingredients, don't be tempted to increase the heat to speed up the process or else the panjeeri will have a bitter after taste.
  4. Also, don't try and roast the different nuts and seeds all together to save time.
  5. Stir continuously in a to and fro motion while roasting the ingredients.
  6. Don't forget to wipe off the karahi before roasting each new ingredient.  


Serving: 1cup | Calories: 687kcal | Carbohydrates: 76g | Protein: 10g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 66mg | Sodium: 5mg | Potassium: 318mg | Fiber: 7g | Sugar: 38g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg